Ingredients
- 1 (9-inch) baked pie crust
- 4 cups blueberries
- 3/4 cup sugar
- 21/2 tablespoons cornstarch
- 2 tablespoons each cold water and lemon juice
- 1/2 teaspoon ground cinnamon
- Sweetened whipped cream
Directions
Serves 6
Pure blueberry flavor with no distractions. That's the best way to describe this quick-to-fix pie filling.
1. Fill baked pie crust with 3 cups blueberries. In a pan, crush remaining 1 cup berries and stir in sugar; cook over medium heat, stirring, until sugar is dissolved.
2. Stir together cornstarch, water and lemon juice; add to berry mixture along with cinnamon. Cook, stirring, until mixture boils and thickens; spoon over berries in pastry shell. Refrigerate at least 1 hour or up to 8 hours. Serve with whipped cream.
Per serving without whipped cream: 299 calories, 3 g protein, 56 g carbohydrates, 9 g fat, 0 mg cholesterol, 201 mg sodium 3 g fiber. Calories from fat: 25 percent
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Submitted 6/13/05.
Source: Sunset Pies & Pastries
Submitted By: Meryl
starmer@prodigy.net
NO-BAKE BLUEBERRY PIE